Our champagne is the reflection of the terroir it comes from and of the love of the men who patiently created it...
Winegrowing is... a profession, and a passion
All year long, Champagne vineyards require demanding, daily work for it to be controlled and yield the best it has to offer: pruning, binding, tying, trimming, etc. These processes are mainly performed manually; they are at the heart of our activity.
For all of our estate, which is classified as a Grand Cru, we work the land with the methods of integrated winegrowing: maintaining the soil and letting weeds grow in the parcels, mating disruption, use of phytosanitary products, only when needed, waste management, traceability, etc.
And whenever it is possible, we take it further by adopting techniques used for organic agriculture.
It is essential for us to respect what nature has to offer, which enables us to produce high quality grapes.
An ancestral technique
Passed down from generation to generation, our family expertise follows the Champenois tradition while combining it with techniques characteristic of our Estate, to offer characterful champagnes, suited to every occasion.
The harvest, in the Champagne region, is always done manually. The crushing of the grapes is performed immediately after the harvest, each growth at a time and each grape variety at a time, on the estate, in our own press.
Each juice is identified and placed in a separate vat, so that they can each reveal their own qualities. Those qualities will be used judiciously during the blending phase, which is skilfully and passionately performed by Jean-Louis and Jean-Christophe Delavenne.
This subtle assembling of grape varieties, from the three growths of our estate, is what enables us to offer our range of champagnes.
A quest for quality
- As opposed to the general practice in Champagne, we do not perform malolactic fermentation. This technique requires great skill and attention.
- We let our wines evolve in vats as naturally as possible. This natural process of vinification is a long and subtle one. It requires irreproachable hygiene, daily checks and much patience. We only bottle in July, rather than in February, as tradition has it.
- Finally, our champagnes age in our natural cellars, carved out of the local chalk, for a minimum of three years - longer for vintage cuvées. This means that they are ready to be drunk as soon as they are bought.
All these efforts are rewarded by obtaining high quality champagnes, more crisp and more fruity, which age better and clearly express the typicity of their terroir.